Glouie is correct. Fat is not your friend wityh Jerky. A smaller lean Flat would be ok but anything from the Round, back leg, is a better choice unless you make Brisket Jerky and eat it up within a week or two...JJ

I've made a lot of jerky using the flat brisket. If you trim all the visible fat while slicing, you'll find the finished product to be very lean. I recently have been using bottom round, as brisket prices are pretty high for jerky meat. I wouldn't hesitate to use it if you already have some. I don't know about you, but my jerky doesn't last long enough to get rancid! Lol! I just think using brisket for jerky is a waste, if your having to buy it for that purpose, the end result(actual jerky) would be impossible to distinguish it from a cheaper cut of beef.